I’ve shared recipes for fried green tomatoes before, but each time I’ve tried to gussy them up by adding herbs or layering them with other ingredients. I like those dishes, of course, but the fact is there is something wonderful about making fried green tomatoes the way my mother and grandmother made them- that is, […]
Fresh Mozzarella Salad with Avocado, Roasted Corn and Grape Tomatoes
May 12, 2013 by Leave a Comment
I tasted fresh mozzarella for the first time when I loved to New York City in the ’80s. Growing up in Tennessee, I’d had only the mozzarella you find in grocery stores; that was considered “gourmet cheese” in our house. As with the first time I tasted fresh herbs, roasted peppers, or asparagus that didn’t […]
Quick Pickles
April 10, 2012 by Leave a Comment
These can easily be made up to a week ahead of and stored in the refrigerator in an airtight container. MAKES ABOUT 1 CUP ½ cup rice vinegar 1 tablespoon sugar 2 tablespoons chopped fresh mint juice of one lime (about 1 to 2 tablespoons) 1 teaspoon sea salt ½ teaspoon freshly ground pepper 2 […]
Creamy Cole Slaw with Frisee and Apple
April 10, 2012 by Leave a Comment
If you can’t find fresh frisée lettuce, simply add another cup of shredded cabbage. Try this as a topping on my Turkey Burgers with Sweet Pickles. MAKES ABOUT 4 CUPS 2 cups shredded cabbage 1 small head frisée, washed, drained, and torn into bite-size pieces 1 Granny Smith apple, cored and cut into thin strips (julienned) 10 […]
Dilly Snap Beans
April 10, 2012 by Leave a Comment
My dad used to make these crisp and vinegary dilly beans every summer, in those fleeting moments between the time the bean bushes bear fruit and the grazing deer eat their fill. My sister has since taken over this tradition, and the few precious jars she gives us each year are worth their weight in […]
Farm-Stand Vegetable Skewers with Pesto Vinaigrette
April 10, 2012 by Leave a Comment
What better way to make use of the frenzy of vegetables that bursts on the scene in midsummer than these easy grilled skewers, all dressed up in pesto vinaigrette. Keep it fun and simple by loading the skewers with whatever mix of fresh, seasonal vegetables you find at the market. Photo to the left by […]
Mashed Potatoes with Golden Onions and Roquefort
April 5, 2012 by Leave a Comment
The potatoes can be made a day in advance. To reheat them, place them in a bowl, cover the bowl with foil, and set it over a double boiler. This recipe a courtesy of Martha Stewart Living Magazine SERVES 10 to 12 3 pounds russet potatoes, peeled and quartered Salt and freshly ground black pepper […]
Spicy Cole Slaw
April 4, 2012 by Leave a Comment
The key to making this cole slaw is that you toss it just before serving, so the cabbage stay nice and crunchy. I like to break out of the box of serving cole slaw just for picnics and to use it as a condiment on sandwiches and burgers or crunchy, refreshing alternative to a green […]
Deviled Eggs on Sliced Heirloom Tomatoes
April 4, 2012 by Leave a Comment
I make deviled eggs often at home; even when the refrigerator is next to empty, there’s always the makings for deviled eggs. This composed platter, with the eggs on sliced tomatoes, was a standard Sunday lunch item at my Granny Foster’s house when I was a child. The devilled eggs can be prepared through step […]
Mustard Mashed Potatoes
April 4, 2012 by Leave a Comment
For a take on an old-fashioned TV dinner, serve with Roasted Vegetable Meatloaf, Green Beans with Garlic, Lemon & Parsley, and Strawberry-Rhubarb Crisps with Cardamom & Nutmeg. Photo to the left by Brian Leatart. Serves 6 2 3/4 pounds medium-size Yukon Gold potatoes, peeled, quartered 6 tablespoons (3/4 stick) butter, room temperature 2/3 cup (or more) whole milk 3 tablespoons Dijon mustard […]